 Preparation Time |
10mins
|
 Cooking Time |
15mins
|
 Level |
Easy
|
 Serves |
4
|
|
Bites
|
1.5
|
2 large red or yellow peppers, deseeded and cut into chunks
1 large red onion, cut into wedges
2 courgettes, cut into chunks
8 cherry tomatoes
120g reduced-fat halloumi, cubed
spray oil
a handful of parsley, mint or coriander, chopped
2 tbsp reduced-fat pesto
FOR SMASHED CHICKPEAS:
2 x 400g cans of chickpeas, rinsed and drained
400 ml hot vegetable stock
a pinch of ground tumeric
juice of 1/2 lemon
a handful of parsley, mint or coriander, chopped
salt and freshly ground black pepper
Preheat the barbecue.
Thread the vegetables and halloumi onto 4 long or 8 shorter metal skewers. Lightly spray them with oil and season with salt and pepper.
Cook the kebabs on the hot barbecue for 12–15 minutes, turning occasionally until the vegetables are tender and slightly charred and the halloumi is golden brown.
Meanwhile, put the chickpeas and hot stock in a saucepan. Add the turmeric and cook over a low to medium heat for 5 minutes. Drain in a colander and transfer the chickpeas to a food processor. Blitz briefly until coarse and grainy. Alternatively, mash coarsely with a potato masher. Season with lemon juice and salt and pepper, and stir in the herbs.
Divide the kebabs between 4 serving plates and sprinkle with chopped herbs. Serve immediately with pesto and the smashed chickpeas.
Tip: You can cook the kebabs on a griddle pan or under a hot overhead grill.
Drop A Dress Size
6 Week Challenge
Join now!
Congratulations, you’ve chosen our local membership bundle for:
Congratulations, you’ve chosen our digital membership bundle for:
Congratulations, you’ve chosen our digital only membership bundle for:
